Puff-Paste Pastry Ham-Muffins
Blätterteig Schinken-Muffins
  • 1 Package Puff Paste Pastry
  • 150 g grated Cheese (Emmentaler or Gouda)
  • 150 g Sour Cream or Creme Fraiche
  • 1 Tablespoon Flour
  • 2 Eggs
  • 2 slices Ham
  • Nutmeg, Salt and Pfeffer to taste

If you use Frozen Puff-Paste Pastry, thaw it first. Preheat Oven on 200°c. Mixs half of Cheese with Sour Cream, Flour and Eggs. Add Salt, Pfeffer and Nutmeg. Sliced Hams into small cubes.

Cut Puff Paste Pastry into Square and put each Square in a Muffins pan, let 1 cm. dough above the Muffins Pans. Put 1 Tablespoon ham-sauce mixture on each Muffin Pan. Fold the rest Dough and sprinkle it with the rest of the grated Cheese. Bake Muffins 30-35 Minutes.

Serve with Fresh Salad. Eat it als Snack or Main Meal.

Sour Cream
Crème fraîche and sour cream are both manufactured cream products. Crème fraîche is a slightly tangy, slightly nutty, thickened cream. Before the age of pasteurization crème fraîche made itself as the bacteria present in the cream fermented and thickened it naturally. It is widely available in Europe, but much less so in the US, where almost all cream is pasteurized, and therefore has to be fermented artificially.

Puff Pastry
Puff pastry is a light, flaky pastry made from dough of the same name. The dough, which is also called puff paste, contains several layers of butter. Croissants are formed puff pastry.

 
Pork Chop with Tomatosauce
Nackenkoteletts mit rassiger Tomatensoße
  • 4 Pork Chops
  • 6 Onions
  • 3 Tbsp. Lard
  • 3/4 Tsp. Salt
  • 1/4 Tsp. Pepper
  • 1 Tbsp. Paprika powder
  • 1 Tbsp. some Flour
  • 2 Tomato juice
  • 2 Tbsp. Garlic cloves
  • Instant roast juice
Peel Onions and cut in disks. Fry in a medium heat, often turn, put in the fireproof form. Rub the meat with the spices, turn into flour, knock off and saute in Onion lard for 2 minutes every side of the meat. Put on the Onions. Roasting rear with tomato juice, pressed garlic and roast juice powders mix and boil up. Spoons the sauce over the meat. Put in the center of the oven and bake.

Additional: Rice or Salt Potatoes
 
Geschnetzeltes
  • 1 Onion
  • 300 g Mushroom
  • 1 EL Butter
  • 1 EL Flour
  • 4 EL Oil
  • 600 g Meat, cut in stripes
  • 1/8 L White Wine
  • 200 g Sweet Cream, fluid
  • 1 Tbsp. Salt
  • 1 Tbsp. White Pepper
  • 1 Tsp. Fresh Herbs

Peel Onion and cut in small cubes. Mushrooms thoroughly wash in a cold water, drip off and slices.

Mix the butter with the flour.

Heat the Oil and saute the meat in small portions, set aside.

Roast the Onion cubes in the pan glassily. Add the Mushrooms, White wine, Cream and the flour-butter mixture till the sauce get creamy. Cook throughly for a few minutes and taste with salt and pepper. Add the meat with the meat juice, warm up and add herbs. Serve

Additional: Tagliatelle or Rösti (fried shredded potatoes) and Lettuce or some fresh Salad.
 
Fillet of pork with red cabbage rolls
Schweinefilet mit Rotkohlrollen
  • 50 g Raisins
  • 4 cl Calvados

    For the dough:
  • 250 g Flour
  • 5 Tbsp. Oil
  • 1 pinch Salt

    For filling:
  • 1 Onion
  • 1 Tbsp. Oil
  • 1 Package Red Cabbage with Apple
  • 1 Eggyolk
  • 250 g Spätzle (South-West Germany Self made Noodles) or use normal egg noodles.
  • 600 g Fillet of Pork
  • 2 Tbsp. Lard
  • Salt and Pepper
  • 50 ml Apple juice
  • 150 g Creme Fraiche

Soak Sultanien Calvados.

Prepare the dough adding flour, salt, oil and 1/8 l of water, coat with oil, lay on a lukewarm plate and covered with a warmed up dish for about 1/2 Hour.

Stew Onion cubes in hot oil till it turn glassy, add red cabbage add, heat up and taste.

Put the dough on a surface with flour and roll till completely thin layer. Cut out six rectangles and fill the red cabbage filling to it. Coat the edges with egg yolk. And wrap.

Put the cabbage rolls in a buttered fireproof baking tin lay. Push Tin lay in the middle of the preheated oven (E: 200 °C / gas: step 3) and bake red cabbage rolls approx. 30 Min till it turns brown. Take out after 20 Min take and coat with the remaining egg yolk.

Springkle salt and pepper on the Fillet of pork and fry in the Pan with preheated lard both side. Turn the heat at middle temperature and pour apple juice after 5-8 Min. Add Calvados-Raisins and Cream Fraiche and let boil shortly. Taste the Sauce. Cut Fillet in discs and serve with red cabbage rolls and the sauce.

 
Grilled Spareribs
Gegrillte Schälrippchen
  • 1 kg Spareribs
  • 2 cups Tomato Ketchup
  • 1/2 cup Sherry
  • 2-3 Tbsp. Soy sauce
  • 2-3 Tbsp. Honey
  • 3 Garlic cloves, crushed
  • 1 Tbsp. fresh Ginger, shredded
Clean ribs. Cut the rib into individual pieces, so that each piece consists of 3-4 ribs. Mix tomato ketchup, sherry, soy sauce, honey, garlic and ginger in a large pan. Add the pieces of rib. Bring to cook. Reduce heat after 15 minutes. Turn pieces occasionally, in order to ensure even refining. Put Rib and sauce in flat glass -, porcelain -, wood -, or plastic bowl; let cool. Keep in the refrigerator several hours or over night.

Put ribs on hot, easily oiled grill rust or grill sheet metal, over the hottest section for 15 minutes, turn and spread with the rest of the sauce.

Serve with grilled corn and potato salad.
 
Springrolls (Lumpia)
Frühlingsrolle
  • 4 dried Chinese Mushrooms
  • 3 cup Chinese Cabbages, shredded
  • TL Salt
  • 6 Tsp. Oil
  • 1/2 Tsp. Garlic, crushed
  • 1 Tsp. Ginger, chopped
  • 150 g Groundmeat
  • 1/4 Tsp. Black Pepper
  • 1-2 Tbsp. Soya Sauce
  • 1-2 Tbsp. Oyster Sauce
  • 2 Carrots, shredded
  • 3 Tsp. Cornstarch
  • 2-3 Tbsp. Water
  • 10 Springrolls Dough
Put Mushrooms in a hot water for 30 minutes; Pour off water and squeeze out the mushrooms, in order to remove surplus water. Handles remove, cut caps finely. Put cabbage in a sieve and add some salt, in order to pull surplus water out. Rinse off and squeeze out.

Heat oil up in the Wok or a heavy roasting pan; easily swivel, in order to cover soil and pages. Add Garlic and ginger, roast till turn gold-yellow. Increase the heat, add groundmeat and fry slowly, until the meat changes the colour. Add pepper, sauces, mushrooms, cabbage and carrots; saute for about 3 minutes. Pour water, cook and saute until the liquid becomes bright and thick. Let cool.

Fill the Springrolls with the meat and vegetables mixture. Roll the dough. Fry the roles in the Wok for approx. 3 minutes till the color turn gold-brown at the same time, drip off. Serve with sweet-sour sauce.
 
Note:
All Recipes makes 4 servings. Sorry about my english, it is difficult to translate German Recipes to English. It cost me several hours and headache.